I got this recipe from Gourmet magazine. It’s super easy and you can use this handy dandy chocolate spatula thermometer.

• 10 ounces bittersweet chocolate
• 1 1/2 ounces butter
• 5 egg yolks
• 1 ounce water
• 2 ounces sugar
• 5 egg whites
• 8 ounces heavy cream, whipped
• Rum

Combine the chocolate and butter and melt over a hot-water bath.

Combine the egg yolks with the water and 1 ounce sugar and whisk over a hot-water bath to 145 degrees F for 15 seconds. Remove from the heat and whip until cool.

Combine the egg whites with the remaining 1 ounce sugar and whisk over a hot-water bath to 145 degrees F. Remove the whites from the heat and beat to full volume. Continue beating until cool.

Using a large rubber spatula, fold the egg whites into the egg yolks.

Fold the butter-chocolate mixture into the egg mixture.

Fold in the whipped cream. Add the rum, to taste.